In a pod, add chicken legs, chopped onion, tomato, chopped garlic and chopped paprika. Sliced carrot, bay leaf, salt and pepper and boil well everything.
2
After all the ingredients are boiled and the water decreased, add mushrooms, olives and crushed garlic.
3
Meanwhile, prepare the bread lid by putting the flour in a bowl and mixing together with salt, warm water mixed with dry yeast and olive oil; knead the dough. And let it rest for 30min.
4
In a small bowl, mix 1tbsp flour with 2 tbsp of water so that you get a runny batter, like the pancake butter. Roll the bread dough in a thin sheet, larger than the diameter of the pot.
5
Use a brush to cover the edge of pot and about 2cm of the outer side with the runny batter, stretch the bread dough over the entire top of the pot and make sure to press it down firmly.
6
The runny batter acts as glue so don’t be scared that lid will fall into the pot because once it reaches the oven, it will rise nice and evenly.